| Graham Cracker Crumb | 1 1/2 cup or 180 gram |
| Brown Sugar | 1/3 cup or 60 gram |
| Ground Cinnamon | 1/2 teaspoons |
| Butter (Melted) | 1/3 cup or 80 gram |
| Cream Cheese | 16 ounce or 2 packages of 8 ounce |
| Lemon Juice | 2 tableapoons or 10 ml |
| Heavy Whipping Cream | 2 cups or 500 ml |
| White Sugar | 1/3 cup or 65 ml |
| Oreo (Chopped Into Small Pieces) | 12 |
| Nutella | 1 cup |
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon.
Add melted butter and mix well.
Press into the bottom of a cheesecake pan, or a spring-form pan.
Chill until firm.
In the bowl of a stand mixer, fitted with the whisk attachment, beat together the cream cheese and lemon juice until soft.
Add whipping cream and continue to beat until batter becomes thick.
Add the sugar and continue to beat until stiff.
Divide batter into two equal portions, in two separate bowls. In one bowl add chopped Oreos and mix until combined.
Place the Oreo mixture over top of the chilled crust, and smooth with an offset spatula. Chill until slightly firm.
Add Nutella to the second portion of cheesecake batter, and once the Oreo portion is chilled, spread Nutella portion on top, using an offset spatula.
Chill several hours or overnight, until cheesecake is firm.
This is best if eaten with 2-3 days.